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ProStart 1 Final Exam Review Questions and Answers
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ProStart 1 Final Exam Review Questions and Answers
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ProStart 1 Final Exam Review Questionsand Answers
Within the noncommercial segment, foodservice is typically handled in what two ways? -
Answer- contract feeding and self operating
Which type of restaurant requires a guest to pay before the food is served? - Answer- quick service
The most widely recognized rating service in the US is the: - Answer- AAA (tourbook)
One disadvantage of building a business by word of mouth is that the process is typically.... - Answer- slow
Which segment of the restaurant and foodservice industry provides food in support of other establishments' main functions? - Answer- non commercial
An individual who has studied and continues to study the art of cooking is often referred to as a...... - Answer- culinarian
Which facility is design specifically to house large-scale special events? - Answer- convention centers
In which decade did the rapid growth of national restaurant chains change the view of eating out in the US? - Answer- 1970's
Which type of contamination would it be is a manager used a copper utensil to prepare tomato sauce and several people later complain of illness after consuming the sauce? - Answer- chemical
The loss of sales, negative exposure, low employee morale, and increased insurance premiums can all be results of? - Answer- foodborne illness outbreak
Why are babies at a higher risk for foodborne illness? - Answer- weakened/less developed immune systems
FAT TOM are the six conditions under which..... - Answer- pathogens grow Which hazards are described in material safety data sheets? - Answer- chemical
Food handlers should keep their fingernails....and...... - Answer- short and clean
What is the leading cause of foodborne illness (a pathogen) - Answer- viruses
Soy, peanut, and tree nuts are dangerous for people with which condition? - Answer- food allergy
Which temperature range allows pathogens to grow most rapidly? - Answer- 70-125 degrees F
When cooling food: Chicken should be at .... in 2 hours and ..... in 4 hours - Answer- 70 and 41
Name three food contaminations - Answer- physical, chemical and biological
The best way to thaw food safely is to - Answer- refrigerator
Which product must have a USDA inspection mark and must comply with USDA grade standards to be acceptable for receiving? - Answer- meat and poultry and eggs
Pieces of broken glass, packaging material, and jewelry in food are examples of which kind of contamination? - Answer- physical
TCS food must be thrown out after spending a maximum of how many hours in the temperature danger zone? - Answer- 4 hours
What should an emergency plan include? - Answer- floor plans, emergency phone numbers, evacuation routes
One of the main external safety threats to an operation is - Answer- food contamination
When a first-or second-degree burn occurs, immediately apply - Answer- cold water, wash, blot dry
A customer on the way to the restroom slips and is inured on a wet floor. who can be held legally responsible for the injury? - Answer- restaurant/establishment
Personal protective equipment includes? - Answer- goggles, shoes, aprons , gloves
The primary function of OSHA is to? - Answer- creates and enforces safety related standards and regulations in the work place
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